Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breadmaker Jewish
Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-Gaye Levy
-----DOUGH-----
1 c Water
1 1/4 ts Salt
1 t Sugar
3 c Bread flour
2 1/2 ts Yeast
-----FILLING-----
1/3 c Feta Cheese -- grated
1/3 c Parmesan or Romano Cheese
-----MISC-----
1 oz Vegetable oil -- approx
Grate all cheeses. (You may use parmesan or romano
cheese or a mixture of both. Amounts are approximate.)
Place some of the parmesan/romano cheese in a small
bowl. Mix the remaining cheeses together. Make the
dough using the "dough" cycle of the Breadmaker. When
done; take the dough out of the pan and squeeze out
gasses. Make 12 balls of dough and place temporarily
in a baking pan that is lined with vegetable oil. One
at a time, take each ball and spread or roll (rolling
pin is fine) into a six or seven inch circle. Place a
generous strip of the cheese mixture along one side
and roll up like a log. Gently make a coil out of each
log. If necessary, seal the end with a little water.
Dip the top in some additional parmesan on an
ungreased cookie sheet. Repeat until all of the balls
look like cute little buns, then bake at 350 for 35 to
40 minutes or until lightly browned. This recipe was
adapted for the breadmaker from Mom's recipe for
Spinach Bulemas. I leave out the spinach because my
husband, Shelly, HATES spinach! As a part of our
Sephardic (Jewish) family tradition, Bulemas and hard
boiled eggs are served before the main meal on
holidays and after returning from synagogue on
Saturdays.
